A Really Tasty Way to Cook Brisket or Chuck Roast

I adapted this from the Pot Roast recipe in "Full Moon Feast," by Jessica Prentice. It was really good! A really tender roast, swimming in a pot full of creamy gravy, with lots of tender veggies. Everyone loved it, and we ate leftovers for breakfast. With this much broth, it's almost like a soup. Use less if you'd prefer a more meaty entree.

This is probably a very variable recipe--I'm just noting the measurements I used last night.

2 tbsp. lard
a 3-lb brisket
1/2 onion, chopped
1/2 celeriac (large), chopped
2 medium carrots, chopped
1.5 tsp. salt
Lots of freshly ground pepper
1 tsp. dry thyme
About twenty leaves sage, still attached to their little branch
1 bay leaf
1 quart beef stock

1 small rutabaga, and 1 small butternut squash, cut into 1-inch chunks (about 6-8 cups veggies, total)

Gently brown the brisket on all sides, using a cast-iron pan. Turn every couple of minutes so it cooks evenly.

Meanwhile, heat the fat in a heavy dutch oven with a lid; saute onions. When the onions begin to turn translucent, add the celeriac and carrots, and sprinkle generously with the salt and pepper.

After a few more minutes of sauteeing, add the browned brisket to the pot, along with the herbs and the beef stock (the roast should be about three-quarters of the way submerged in liquid).

Bring the liquid to a boil, and then reduce the heat to a very low simmer. Cover the pot and allow to simmer for about 3 hours. Once or twice during the simmering, turn the roast over with some good solid tongs.

Transfer the roast to a plate, take out the sage and bay leaf, and puree the remaining mixture with an immersion blender until smooth.

Return the roast to the pot of gravy, along with the bay leaf and sage and the chunks of rutabaga and squash. Return the liquid to a simmer, and cook for another hour or so. The brisket should be very tender.

This would be delicious garnished with parsley and creme fraiche, as Prentice recommends, and goes very well with sauerkraut.